Now that’s a yummy seafood meal right there! This Halibut with Mushroom Wine Sauce is scrumptious!

I’m learning to love seafood more and more every time I make it. It’s not the terrifying ordeal that so many home cooks think it is. Fish and shrimp are quick and easy to cook and once you get the hang of it, they can be a delicious and healthy part of your regular diet. That’s why I love sharing these seafood posts. One by one, we’ll tackle all the seafood recipes I can get my little foodie hands on. Be on the look-out for a live lobster lesson coming soon!

So let’s talk about white fish..
From what I’ve experienced so far, white fish is pretty much the most forgiving when it comes to cooking and that’s because it’s leaner, firmer and has less oils than other types of fish. When you’re used to cooking chicken, beef and pork all the time, I think it’s a smart way to go to start out with the leaner types of fish, simply because you need time to work with it. It will cook up faster than animal products but not as fast as your darker types of fish. The thicker cuts of white fish, like sea bass, and halibut are perfect for pan searing and roasting. It’s easy to see their done-ness as they’re cooking because as the meat cooks, it gets whiter and whiter.

Of course, you can bread it all up and deep-fat-fry it, which is delicious, but I want to celebrate the fish without covering it up. (because we all know you can fry just about anything, and it’ll taste good) Halibut is nice and meaty. The mushroom wine sauce in this recipe compliments its mild taste perfectly. So, you get the flavor of the delicious fish with hints of the sauce. Honestly, I think you’re gonna love this as much as I did!

Make it a delicious week y’all! Till next time ~ much love, Connie

Halibut with Mushroom Wine Sauce

Connie Taylor

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Servings 4 servings

Ingredients

1 tbsp olive oil
1 tbsp butter
15-20 baby portobello mushrooms
4 halibut filets skin trimmed off (6 oz each)
Salt and freshly ground pepper
1/4 C white wine
juice from 1/2 lemon
1 1/2 tbsp butter to finish sauce

Instructions

Heat a large skillet on medium heat. Place the olive oil and butter in the pan. When the butter begins to bubble but not burn, toss in the mushrooms. Saute until the mushrooms are golden brown and push them to the side.
Dry the halibut with paper towels and season both sides with salt and pepper. Place the presenting side down. Cook until the fish turns white about halfway up and turn over.
Finish cooking until the fish is 140 degrees F internally. Remove and set aside.
Turn the heat up to high and add the wine to deglaze the pan.
Turn the heat down to the lowest temp and let it cool down some.
Add the butter to the pan and cook until melted.
Top the fish with the wine and butter sauce and mushrooms.